Ingredients:
1 can of chickpeas (you will only need the liquid aquafaba)
150g dairy free dark chocolate
2tbsp maple syrup
1tsp vanilla bean paste
1 can coconut cream
Method:
Melt the chocolate in a bowl
Add the maple syrup and vanilla bean paste to the melted chocolate and then let this cool
Mix the liquid aquafaba from the chickpeas with an electric whisk until it’s fluffy and peaks form
Fold the chocolate in
Pour into bowls and place in the fridge
Whisk the coconut cream until it’s fluffy
Serve the mousse and whisked coconut cream together after 1 hour in the fridge. Mint leaves and raspberries optional but delicious!